Along with all my health problems came food sensitivities.
Finding simple and healthy things to eat has been very challenging.
I opted a while ago to focus on things I could make in a single pan or pot. This meant fewer dishes on the days when washing dishes hurts too much.
That mean the recipe needs to have simple ingredients and not have anything I am allergic to in it.
That is no small feat!
It is particularly hard to find meals without tomato or vinegar products.
The list of things I cannot have is long, but this is one dish I can eat.
I am happy that I was recently able to add chicken back onto the okay list.
Quick Gluten Free Chicken Noodle Soup
–1 box gluten free noodles I used Barilla
–4 to 6 cups shredded or chopped cooked chicken (rotisserie works, too) I used Mary’s Organic from Natural Grocers
–32 oz Pacific brand chicken broth
–-2 to 4 cups hot water combined with 1 T Better Than Bouillon chicken flavor
–1 tsp Italian seasoning OR 1/2 of each oregano and basil OR whatever seasoning you can have to taste
–Salt and pepper to taste
–1 can of green beans like this one
–1 can of corn like this one
Boil noodles in water until just al dente, drain and return to pan.
Add chicken broth and bouillon mixed with hot water.
Season to taste.
Add canned veggies and stir.
Reheat covered over medium-high heat, stirring as needed until heated through.
Do not overcook or the noodles will be too soft.
Serve with sliced gluten free bread.
I hope this will help someone else who needs simple allergy friendly recipes.